Recipe Piedmontese Stuffed Peaches with Amaretti and Cocoa

[MypinchofItaly]

These baked peaches stuffed with Amaretti dry biscuits and cocoa are a typical Piedmontese delicacy perfect as snack or dessert.

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Serves 2-3, Preparation 10 min, Cooking 30-40 min

• 2 slightly ripe but still firm peaches
• a tablespoon of sifted bitter cocoa powder
• about 10-12 dry Amaretti biscuits, crumbled up
• 1 tablespoon sweet Marsala liquor, optional
• 1 egg yolk
• sugar, to taste
• a few flakes of unsalted butter

Method

Preheat the oven to 180 C.

Halve the peaches, remove the stone and hollow out the flesh by placing it in a bowl, mash it with a fork.

Crumble the Amaretti coarsely with your hands and place them in the bowl with mashed peach flesh, add the egg yolk, a tablespoon of sugar – add more according to your taste – the sifted cocoa and a dash of sweet Marsala.
Stir until the mixture is not too liquid, otherwise add more crumbled Amaretti.

Place the emptied peaches in a baking dish lined with parchment paper, fill each peach with the mixture, add a few knobs of butter on each.

Bake in the static pre-heated oven about 30 to 40 minutes.

Take them out of the oven, allow to cool down a bit, serve.

 

[TastyReuben]

That looks spectacular. I'm guessing that filling would work just as well with pears or apples, both of which are very much in season right now.

Bookmarked!